Our recipes only call for unsalted butter. If you use salted butter, reduce the salt in the recipe by half, then check at the end of cooking
to see if you need to add more. If you melt butter in a microwave, beware of splatters caused by the butter melting internally, superheating, and bursting out. To prevent this, cut the butter into 1-tablespoon sections, place in a small bowl, and microwave in 15-second increments, swirling the bowl after each heating. When
almost all the butter has melted, remove the bowl from the microwave and let the residual heat melt any remainder.

Material:
600 gr wheat flour proteins were
400 gr butter
300 gr powdered sugar
50 gr cornstarch
60 ml sweetened condensed milk chocolate
100 gr chocolate powder
2 eggs yolk
1 / 2 teaspoon baking soda

Contents:
250 g cashew nuts / peanuts chopped

How to Make:
1. Beat butter, sweetened condensed milk, egg yolks and powdered sugar with mixer until smooth.
2. Separate place, mix and sift flour, cornstarch, cocoa powder and baking soda
3. Enter the flour mixture into the beaten butter, stirring with a wooden spoon / plastic spatula until well blended. add nuts / chopped peanuts, stirring until dough is formed together.
4. Take center spatula, and place the pan over beroles margarine. tap – tap the surface using the back of a fork.
5. Bake dough in oven temperature 150 C for 30 minutes or until cake is cooked. lift. set aside.
6. Pack the cookies in an airtight stoles or plastic bags. ready to be served cake.